Ingredients

The following ingredients have 15 Servings
  • 2 1/2 cups + 2 tablespoons (336g) regular all-purpose flour (SEE NOTES at bottom)
  • 1 cup + 5 tablespoons (252g) fine granulated white sugar (I used organic cane sugar by Florida Crystals)
  • 1 1/2 tablespoons baking powder
  • 3/4 teaspoon fine salt
  • 3/4 cup + 1 tablespoon (195g) room temperature canned "lite" coconut milk (Highly recommend Thai Kitchen brand, see Notes at bottom)
  • 1/2 cup + 2 tablespoons (150g) room temperature dairy-free sweetened vanilla yogurt (I used the So Delicious coconut, see Notes at bottom)
  • 3 tablespoons (45g) HOT water
  • 1 1/2 teaspoons (8g) vanilla extract
  • 1 teaspoon (5g) apple cider vinegar
  • I used this Vanilla Buttercream frosting as it gives that classic vanilla cake flavor, which was my goal.
  • I use this 9x13 glass Pyrex dish
  • I use this scale.
  • I always recommend to use a scale for accuracy when baking, following MY gram weights listed, since we all measure differently. This greatly improves your chance for success and lessons room for error. You never need cups or to compare them to the weights, just use the scale and bowl and make sure to zero out in between each ingredient. My recipes are 100% tested specifically using my exact weights and your results will turn out as mine are pictured this way. SEE NOTES at bottom if you don't have a scale.

Instruction

  • Make sure the milk and yogurt are not cold and are room temperature! This is very important because if they are cold from the fridge, your batter will be hard to mix up, making the batter overly thick and cause overmixing to happen, which results in a tough/dense cake. Lighter cakes are the result of room temperature ingredients. 
  • Preheat the oven to 350° (177°C) and spray a 9x13 glass pyrex dish with nonstick spray. Wipe off excess oil if too much is sitting on the bottom or in the corners, but be careful not to wipe too much off, otherwise the cake will stick.
  • To a large bowl, add the flour, baking powder, sugar and salt and whisk very well.
  • To a separate bowl, add the coconut milk, yogurt, hot water, vanilla and vinegar. Whisk until smooth.
  • Pour the liquid over the dry ingredients and use a large spoon to gently stir together the batter until moistened and just mixed, making sure to scrape from the bottom. Do not use a whisk, as this will overmix the batter. You want to stir until just mixed and moistened, do not overmix, as this can result in a tough/chewy cake. The batter will be quite thick, this is normal, do not add more liquid. It is okay for the batter to look thick and lumpy, as long as it’s mixed.
  • Pour the batter into the dish and spread out the top evenly into the pan and in the corners. Don’t worry about the top looking perfect, it will magically bake up perfectly and smooth on top.Bake for 20-25 minutes. I baked 2 separate cakes and each was exactly perfect at 23 minutes. It is done when a toothpick is clean from the center.
  • Cool completely before frosting. Cover the cake with foil tightly so it stays moist and store the cake at room temperature. I used my classic Vanilla Buttercream for the true classic vanilla cake perfect for parties and guests, but if you want to avoid oil or butter, this Cream Cheese Glaze (likely have to double for the full cake) would also be delicious.